The paperback's strengths lie in Otal's tips ("The plancha must be very hot or the food will stick to the surface." and "Oil the surface of the plancha before heating. Do not use butter " and "Avoid using a knife directly on the plancha" to avoid damaging the surface, etc.) and simple recipes, from marinades to meats.--Judy Hevrdejs "Chicago Tribune ""
About the Author
Liliane Otal has long split her time between France and Spain. She has written numerous Spanish, Italian, Moroccan, and Provencal cookbooks. Danielle McCumber is a writer and editor living in Chicago.